234 stuffed olive recipes

Puccia, traditional Italian olive-studded bread rolls from Puglia made with biga starter and whole wheat flour. Crusty, airy rolls with a long rise for deep flavor.

Delicate sole fillets rolled around garlicky sauteed spinach and baked with a brush of melted butter. An elegant, light dinner for two ready in 20 minutes with just six ingredients.

A cheesy pizza pocket stuffed with 3 kinds of cheese, spinach, tomatoes, olives and salami.

Cuban-style picadillo with capers, pimento-stuffed olives, burgundy wine, and a touch of nutmeg. Ground beef braised in a savory-sweet sofrito. Serve over rice with plantains.

Sole fillets stuffed with lemon-herb brown rice, celery, and onion, then baked until flaky. A light, elegant fish dinner with bright citrus flavor.

Puccia, traditional olive-studded rolls from Puglia with a crackling crust and open, airy crumb. Built on a slow biga preferment with whole wheat flour and chopped olives folded through every loaf.

This delicious couscous salad has so many layers of flavors and textures. Marinated artichoke hearts and mushrooms, olive-oil packed sun-dried tomatoes, and salty feta cheese together with couscous deliver a satisfying dish that's also eye pleasure too.

An easy yet delicious recipe. I followed the recipe, and used whatever I had on hand. Then just mixed them up, and baked in the oven until the cheese was nicely browned. I let the casserole rest for about 10 minutes, then served it. Overall a great dish.

Puerto Rican fried fish drowned in mojo isleno sauce: slow-simmered onions, green olives, capers, and tomato. A classic island preparation from the coastal town of Salinas.

Deviled eggs dressed up as tiny mice with olive ears, pimento eyes, and chocolate sprinkle "droppings." A hilarious Halloween appetizer kids will flip over.

Olive cheese balls with cheddar cheese dough wrapped around pimento-stuffed green olives and baked golden. A make-ahead party appetizer that freezes well.

Peeled radishes with red-vein streaks, stuffed with green olives and frozen into ice cubes, then dropped into tomato juice. The creepiest Halloween drink that's actually edible!

Provençal tapenade dip with green olives, capers, anchovies and an egg yolk emulsion. Briny, salty Mediterranean spread for crackers, crudités and crostini.

Halloween deviled eggs made to look like bloodshot eyeballs using cream cheese, pimento-stuffed olives, and red food coloring. Creepy, edible, and kid-approved.

A bold beef barbecue sauce simmered with beer, chili sauce, pimento-stuffed olives, and butter. Briny, tangy, and ready in 15 minutes. Makes 1½ cups of pure backyard magic.

Briny anchovy paste and chopped green olives swirled into tangy sour cream for a salty, umami-packed dip that disappears fast at parties.